Cheesy Zucchini, Pepper, & Barley Bake

I was supposed to go to with a few of my girlfriends to another friend's house for dinner tonight, but since she lives over an hour away and the snow is pretty bad, we decided to postpone our get toghether. So, I was left to find something to make at home. I came across this post on Eats Well With Others. It looked simply delicious-in her picture anyway! Since today is Friday, it was the perfect meatless dish to make for dinner tonight.

2/3 cup Barley
1 1/2 cup Water
1/4 teaspoon Salt

2 medium Zucchini
3 Red Bell Peppers (I used 1 red and 1 green)
1 Chili Pepper (I used 1 Hungarian Hot but I think it was sweet)
2 tablespoons Olive Oil
1 teaspoon Oregano
1 teaspoon Basil
1 Egg
16 ounces Part Skim Ricotta
1/4 cup Shredded Ceddar Cheese
Salt & Pepper to taste

Bring the water and salt to a boil and add the barley. Cook until it is tender. Meanwhile, cut the zucchini into half moons and cut the peppers into a small dice. Heat the olive oil over medium heat. Saute the zucchini and peppers until soft. Add a little salt, pepper, basil, and oregano. Remove from the heat and add the barley, mixing all the ingredients together. In a large bowl, mix together the ricotta and egg. Add the vegetable/barley mixture and mix until combined. Pour the mixture into a baking dish sprayed with non-stick spray. Sprinkle the top with the cheddar cheese. Bake at 350 degrees for 40-50 minutes, or until the egg is set and the cheese is melted. Let it cool for 5 minutes, then cut and serve.